The holiday is coming up and cooking out means having plenty of tasty side dishes to serve with the grilled meats. A pot of baked beans is a favorite of almost everyone. This version is easy to put together and can be baked the night before then reheated or served cold the next day. You can make it as spicy as you wish.
- ½ package of sliced bacon, cut into ½ inch size pieces
- 1 large white onion, diced
- 4 or more cans of pork and beans, un-drained
- 1 cup brown sugar or 1 cup white sugar plus tablespoon molasses
- 1 tablespoon of dry mustard or to taste
- 1 tablespoon Worcestershire sauce
- ½ cup of ketchup, or to taste
- 2 teaspoons of ginger, or more
- 1 teaspoon of cloves, or more
- Pepper to taste
Heat a Dutch oven or similar size pan. Slice the bacon into ½ inch pieces. Dice the onion. Add the bacon and onion to the hot pan. Stir and sauté until the onion is transparent and bacon is almost done. Open the cans of pork and beans; do not drain, pour the beans and the liquid into the pan containing the bacon and onions. Stir and add the sugar and other ingredients. Stir well, taste and adjust the seasoning if needed.
Bake the pot of beans in a 350 degree oven uncovered for about 1 ½ hours or until most of the liquid has been absorbed.
You can use dry navy beans that have been cooked instead of the canned pork and beans. It would take around 5 to 6 cups drained of the cooking liquid. You would need to add a cup or more of tomato juice, tomato sauce, a can of stewed tomatoes or crushed fresh tomatoes. Add water as needed.
The bacon is easier to cut if it is partly frozen.
I use more ginger and cloves in the recipe.